Line your broiler pan with foil for easy cleanup.
- 1-1/2 cups tomato juice
- 1/2 cup maple syrup
- 1/4 cup chopped onion
- 3 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 pounds bone-in beef short ribs
- 1 teaspoon pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- In a small bowl, combine the first nine ingredients; set aside. Cut ribs into serving-size pieces; place on a broiler pan. Sprinkle with pepper. Broil 4-6 in. from the heat for 3-5 minutes on each side or until browned; drain on paper towels.
- Place ribs in a 5-qt. slow cooker; top with tomato juice mixture. Cover and cook on low for 6-7 hours or until meat is tender.
- In a small bowl, combine cornstarch and cold water until smooth. Pour 1 cup cooking liquid into a small saucepan; skim off fat. Bring to a boil; stir in cornstarch mixture. Return to a boil; cook and stir for 2 minutes or until thickened. Serve over ribs. Yield: 4 servings.
Originally published as Seasoned Short Ribs in Weeknight Cooking Made Easy Annual 2005, p47
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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